This simple curry recipe is crammed full of goodness and will become a go-to for when you want a hearty delicious meal. It also happens to be vegan and gluten free!
Ingredients (Serves 4):
- 1 large cauliflower head
- 2 x 15-ounce canned chickpeas
- 2 x 15-ounce can of chopped tomatoes
- 2 large onions
- 1 small chili
- 3 cloves garlic
- 2 tablespoons dried garam masala
- 2 tablespoons oil
- Salt and pepper to taste
Instructions:
- Chop the cauliflower into small chunks. Add some water to a large pot and bring to a boil. Add some salt and then the cauliflower, leaving for about 5 minutes to parboil.
- Chop the onion, chili, and garlic. In a large pot, heat the oil. Add the onion and chili and fry until soft. Add the garlic and season to taste.
- Drain and rinse the chickpeas and add to the onion pot. Then add the drained cauliflower. Add the garam masala, and stir through for about 5-10 minutes.
- Add the chopped tomatoes and increase the heat. Stir through for about 10 minutes, until it’s all blended together and thickened.
- Serve with white rice and top with chopped cilantro and a dollop of natural yogurt.
